الفهرس 
introdution
ras cheese samplesOnly 14 pages are availabe for public view
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Abstract
Ras cheese is the main traditional hard cheese in the Arab Republic
of Egypt. It is also called Turkish or Romy cheese, according to the
region where it is scld out. In spite of the significant evolution in the
method of making this type of cheese in conformity with the standards of
health, and the use of pure starter strains in its production in the modern
dairy plants, it still made in many small plants in the rural areas across the
country from raw milk without making any kind of treatments that ensure
thermal destruction of microbes as its ripening depends on the natural
microbial flora of raw milk. So, the Egyptian standard specifications
prohibit sale and trading of this type of cheese before the passage of 3
months from its manufacturing to ensure they are free of pathogenic
bacteria, especially the colon bacteria. Therefore, after salting (surface
salting) and ripening of cheese wheels it subjected to cold storage by
placing the wheels into burlap sacks, each containing a number of wheels
(parcels) and kept in ripening room for completion of its ripening slowly
and earnings its unique taste desirable from the consumer.